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Are Dairy Products Good For Your Health?

Before my parents immigrated to Canada close to four decades ago, my mom was convinced that one of the benefits of living in Canada was the amount of cow's milk that was available. Back in Korea, moms, dads, and grandparents of all ages were sure that their babies and grandchildren could be bigger, stronger, and healthier if they could only have easy access to milk.

That generation's belief in the remarkable health value of milk was most probably rooted in their admiration for the physical strength and healthful appearances of American soldiers who were stationed at military bases around the country following the Korean war.

While Korean soldiers ate rice, kim chee, and den jang (miso) soup for breakfast, American soldiers enjoyed milk, cereal, toast, bacon, and eggs. It was natural for many Koreans to conclude that the difference in size and strength was due to the foods that Americans ate.

In much the same way that American influence caused baseball to become wildly popular in Korea, milk became a symbol of all things bigger and better in the land of the morning calm.

I was born one year after my parents immigrated to Toronto, Canada. My mom chose not to breastfeed me because she was sure that cow's milk would be far better for my health and future. She was just one of many millions of people around the world who considered milk to be the ultimate health food.

Today, the number of people around the world who consider milk to be a healthy food choice is most probably in the billions. True, there are groups and communities - particularly in the natural health field - who are well aware of the many health challenges that are associated with eating dairy products, but there is no denying that a large percentage of the world's population still believes that milk does a body good. Heck, if Dr. Phil is going to appear in ads wearing a milk mustache, how can the general public believe otherwise?

Here are some important facts that you should know about most varieties of milk that are widely available in grocery stores:

Most varieties of milk come from cows that are fed high-protein soybean meal and growth hormones to increase production. Both increase a cow's risk of developing mastitis, liver problems, and pituitary gland problems, leading to frequent doses of antibiotics. Clearly, regular exposure to synthetic growth hormone and antibiotic residues is not congruent with experiencing your best health.

Conventional milk is pasteurized, a process that exposes milk to high temperatures and results in the following:

Denaturing of milk proteins, making them less usable and even harmful to your body

Destruction of enzymes, one of which is phosphatase, an enzyme that helps your body properly absorb the calcium found in milk

Many varieties of milk are homogenized. Homogenization is a process that forces healthy fat in milk through a fine straining device, which allows homogenized milk to be consistent in texture and taste rather than have globules of fat float to the surface. The problem with homogenization is that it can alter healthy fat and cholesterol in milk in a way that leaves them more susceptible to forming free radicals.

Milk can be a healthy food choice if it meets the following criteria:

It comes from old-fashioned cows like Jerseys and Guernseys, not modern Holsteins that have been bred to produce such large quantities of milk that they typically have pituitary gland problems that result in large amounts of hormones being present in their milk.

It comes from cows that have been allowed to eat foods that are natural to them: grass when it is available, and green feed, silage, hay and root vegetables during colder months.

It is not pasteurized. Pasteurization was first used in the 1920s to kill micro organisms that caused tuberculosis and other diseases that were related to unsanitary production methods. With modern day controls in place to ensure clean and safe production, transportation, and storage of milk, the disadvantages of pasteurization far outweigh the advantages.

It is not homogenized.

Realmilk.com is a website that provides more information on what constitutes healthy milk and where to find it.

Even if you can find a local source of healthy milk, it's possible that it may not be a healthy choice for you. Many people are unable to properly digest milk because they lack an enzyme called lactase, necessary to break down lactose, the natural sugar in milk. Many people have a difficult time digesting casein, a major protein found in milk. Ongoing exposure to casein that is not properly broken down is strongly associated with chronic ear infections, nasal congestion, acne, eczema, a variety of autoimmune illnesses, and even cancer.

Fermenting or souring healthy milk to form yogurt, kefir, and clabber helps to breakdown lactose and predigest casein, making these foods healthy choices for some people. Please keep in mind that many brands of yogurt and kefir are made with unhealthy milk. At the very least, you should make sure that store-bought yogurt and kefir are made from organic milk.

Butter contains very little lactose and casein, which makes it an acceptable food choice for some people - it's best to use varieties that are made with organic, unpasteurized dairy.

Cheese is highly concentrated with casein, so should only be eaten by those who don't show signs of intolerance to casein. It is best to eat cheeses made from healthy milk, and to completely avoid processed cheese which contains hydrogenated oils and harmful emulsifiers, extenders, and phosphates.

Please note: The guidelines in this article can be used to choose healthy goat's and sheep's milk and their derivatives. For more information on milk and milk products, I recommend that you read Nourishing Traditions, by Sally Fallon, or visit realmilk.com.

Comments

My husband is Korean and like many Asians cannot tolerate milk. I was raised in the South and milk was a constant thing at the table. I've become a vegetarian and have eliminated dairy from my diet. I don't miss it, I now drink soy milk and feel much better.

I have loved all dairy products my whole life. I've also had chronic fatigue and been susceptible to depression my whole life. Four months ago I started a diet that required me to eliminate sugar, yeast, processed foods, and dairy products. I have been feeling better and better since starting the diet. Recently, I eased up a bit on the diet and started allowing myself some dairy products such as milk. I would allow myself one serving per day. I noticed a pattern that every time I had milk, a felt a little sick and my energy level went down. It's clear to me that I shouldn't have milk--it's not worth it, even though it tastes so good!

I love dairy - more than any other food group. I was surprised that cheese has such a high concentration of casein. I'm allergic to casein but always continued to eat a little cheese. I've been eating raw milk products and some yogurt (not raw), but I've been struggling with eczema and fungal problems, so I reluctantly have to admit, it's probably the dairy. *sigh*

I've had my 6 yr old son on raw milk, too. I'm trying to decide whether to take him off it, too. He also has fungal issues and some eczema. I suppose I need to but he's SO picky right now, cheese is one of the few things I know he'll eat. Time to get creative!

Try eating goat cheese - there are some really goods ones out there - I am off dairy now - not because I have allergies to it but because I realize that it is not good for my health - I do eat very small amounts of butter cus I love toast and marmalade (being a Brit - now Canadian)- I use almond milk for my cereals and if I want a warm drink - I buy the one without sugar cus I am trying to avoid sugar too which is very difficult when you socialize!!!!!

I found out many years ago that my "allergies" were nothing more than an intolerance to certain foods in my diet. I had been sick for the first 35 years of my life because like many, my mom thought that milk was good for us. I was raised on non homogenized milk, the cream would rise to the top. Years later we started a dairy goat farm and I had all of the raw milk I wanted. It wasn't until I was given a book on food allergies that I discovered what was making me chronically ill, milk, caffeine, and alcohol were the worst offenders with milk topping the list. I didn't drink much alcohol, but milk and caffeine wow. It's been more that twenty years now since I drank any of those things and I don't drink any milk and the only times I get sick is when I violate my diet and include something like caffeine, even one cup triggers a response. My point here is this: milk is for babies and cow's milk is for baby cows. If you can tolerate milk then more power to ya. I don't believe that milk should be fed to most children unless they are being breast fed.
Chris

Do you eat cereal? If so, what do you put in it if you don't drink milk? I eat organic oats for breakfast and switched to organic milk. I thought i was doing the right thing but now after reading this article, it looks like I'm not. Thanks for your input!

Reading this article I was puzzled by the assertions that denaturing of milk proteins (including enzymes) during pasteurization somehow destroys the nutritional benefits of milk. When milk is swallowed (raw or not), it drops into your stomach and mingles with hydrochloric acid. one of the main points of this digestion is to denature proteins (yes, milk enzymes are proteins too)and allow them to be broken into smaller chunks for the body to utilize as it sees fit. I don't see how pasteurization changes anything about how your body reacts to consumed proteins.

The body has a strong interest in NOT using/preserving proteins it consumes...the body can't just have any old proteins floating around the body (especially viable enzymes from another species!). ALL proteins are denatured by the body when consumed, and this is an important step to ensure foreign enzymes and proteins aren't doing business inside the body. Proteins are too important for signaling and other normal housekeeping functions...control of what proteins, and how much, needs to be tightly regulated. this is also why vaccines and other protein containing therapeutics are injected, not eaten.

Im not arguing the pros or cons of dairy in the diet...just pointing out that the reasoning given in this article doesn't seem to make much sense scientifically.

Sometimes the truth is camouflaged in words and terms that are entirely accurate for easy communications purposes. For instance; saying that "it drops into your stomach and mingles with hydrochloric acid" as you commented, is certainly somewhat inaccurate but does provide for easy communications of a complex topic.

I appreciated your comments and your statements that "Im not arguing the pros or cons of dairy in the diet"

I am Caucasian; 62, and grew up on a dairy farm (Holstein cows). I was able to consume large amounts of fresh unpasteurized milk and creme. Since I could first remember I was congested and sick all the time. It seemed as if this lessened significantly in the spring when the cows diet changed to mostly new green grass, alfalfa, and clover.

My teeth were cavity filled to a large extent by the time I was 10.

When I was in my late 20's I was crippled with arthritis so bad I was on crutches and my joints were visibly quite swelled.Because I was so young with a disease that in my later years would have been commented on by M.D's and their followers with, "Well, it's just arthritis. That happens when you get old." ... I rejected so called modern medicines diagnosis and temporary drugs, and researched things and stopped dairy. In 2 months all signs of arthritis were gone. Even with the proof of dairies adverse effect on me, staying off it has been really hard. It is extremely addictive. My mind, health, vitality, etc are so much better without it.
Another thing, I don't get it about old men saying they don't have any sex drive or are impotent. As long as I stay off the dairy and junk food that is never a problems. I do 40 pullups and 150 pushups most mornings, and never need medications and don't have any aches or pains. I'm in 4x the fitness as when I was 30. Oh yes, when I used to consume dairy , I got so sluggish, especially arising in the morning, that I had to have coffee to get going. John Wernz

Hi John,
Very interesting what you've shared with your experience with dairy.
What has been your diet over the years to the present since stopping dairy.
Also what's your height and weight? And where was the farm you were raised on, and where have you lived since. I'm interested in human health in relation with diet, and being mindful of peoples' differences of what allows them to thrive and be well.
Thanks,
Scott

You fail to emphasize that the milk fat coagulates the proteins and protects them from the HCl secretion until later (4-5 hours) when they are properly digested. The absence of the milk fat hinders this process, causes the proteins to do what you said, and thus leads to "lactose intolerance". You should take milk ALONE, with no other sugar or fruit or grains which cause acid fermentation and putrefy, since they get coagulated by the milk fats and won't digest until after the fats digest. Pasteurized milk is already technically spoiled in terms of digestion due to the processing, whereas raw dairy ferments naturally and preserves the product for healthy consumption. The body also stores amino acids, yes, but removes foreign proteins or undigested proteins rather and if they get into the blood, causes an allergy.
You also failed to point out that the foreign proteins in vaccines are exactly the reason why people are developing disease of the nervous system, as well as cancers and dis-ease of the blood and lymphatic system. For the same reason that undigested proteins from eating causes allergic reactions, so do vaccines, but on another level due to the immediate sepsis (often are made from the pus of infected animals or human tumors). You won't "regulate" the proteins via injection - they bypass the digestive tract, a part of our immune system, and immediately induce blood poisoning and nothing else.

Thank you, missing facts, for your comments. I tend to feel that you point out some necessary facts and this perhaps explains your handle! I do not intend to be unduly critical, but I've often wondered if the reason for allergies may be based in emotional response, historical or present. I don't think this aspect has ever been studied.

Soy milk is not good for you. It's like taking a giant birth control pill! I used to drink it as well, but it's not worth the risk. Almond is much safer. (Raw cow's milk is even healthier and highly tolerable, but it sounds like you are vegan).

I didn't believe but eventually my Chinese herbalist convinced me that my chronic sinus and digestive issues were related to my consumption of dairy. I've been dairy free for 6 months now and feel so much better without all that "dampness" in my body.

I can't help but believe that comsuming milk of any type is not wise. What other mammal comsumes milk after it is weaned? Shouldn't this be our clue? Is this really a healthy process? There are many other foods out there that are better for us than milk and dairy products. There is also the consideration of the inhuman way that cows and other milk bearing animals are treated.

For me, the starting point is the moral issue. I won't want to be a dairy cow in a modern dairy farm (factory). The health issues probably arise as a result of modern farming. traditionally our grandparents had buffalo milk in the village. Milk was not consumed by adults. Only yogurt, butter, buttermilk were consumed by adults. The buffalo was allowed to live out the natural life span. In Britain, there is no unpasteurised milk allowed. Most milk is also homogenised. All cheese, except for a few from Italy are from pasteurised milk. Too much govt. intervention.

Your comment that there is no unpasturised milk allowed in the UK is simply not true. Although it may apply to cow's milk.
I sometimes buy raw goat's milk (legally) and either drink or make kefir or yoghurt. I live in the NE and the milk is produced in the south.
I buy mine on the internet and have an order waiting to be delivered presently, but with the bad weather down Devon/Cornwall the deliveries cannot be made.

Margaret, making milk kefir is extremely easy. You just put a tablespoon of live kefir grains with a cup of milk in a glass container and it is ready in 24 hours. You just strain the milk and re-use the grains for a new batch. The strained milk has become kefir. Drink or refrigerate for later use. I also discovered that kefir can also be fermented in sugar water which I enjoy drinking more because I'm really not sure if drinking milk is good or not. You can visit www.mykefirworld.com for more info.

I have tried to go off milk several times in my life but after several weeks I find I am no longer able to sleep at night. Milk seems to be the only thing that makes me feel better and at times I crave it.

When I read your latest newsletter on the subject of pasteurized I skimmed it so quickly that I failed to note you included the word "pasteurized". I didn't realize you weren't condemning all cows milk until I followed your link to the actual article.

Since I grew up on a farm where we milked our own cow, I learned the joy of rich cream filled raw milk early in life. We also made our own butter and cottage cheese. Despite your statement about your mom thinking cows milk was better than breast fed, I'm not convinced this was a common trend. I was born in 1950 and was certainly breast fed - according to one family source for 3 years!

After I left the farm, I found it more and more difficult to find raw milk, and finally started avoiding pasteurized milk altogether. It wasn't a conscious decision, I found it didn't satisfy me and just didn't care for it.

Glad to see you included links to give people more information about raw milk.

You didn't mention anything about people with poor immune system. I have had a kidney transplant and because of the medication I had a colon cancer and kidney cancer.

When in Europe 6 years ago, I ate tremendous amounts of Brie cheese, which was in the hotel in a big containers. When I came back to US, I immediately became quite sick. Finally doctors in teaching hospital diagnosed Listeria, which in my situation is very dangerous.

Doctors said that I propably got Listeria of the unpasteurized Brie cheese, and warned me not to eat any soft cheeses or unpasteurized producs even in this country.

This is an excellent topic about what is going on with the milk( got milk ). I had already been informed long ago from Nourishing Tradition I even bought the small book about real milk and it is great. My wish is that everyone should put attention to this. Happy New year to all.

Thanks for this write up—it was an excellent primer on the subject, for me. Last year I began to develop pain in the side of my neck, swelling of my tonsils and a sudden case of tonsiloliths. Through a process of elimination I have narrowed down the culprit to dairy products, especially processed cheese. Since then, I have switched to almond milk and avoid cheese. My wife and I are sourcing raw milk, for her, at least, to make yogurt and cheeses. Anyhow, I just wanted to give you a shout out for this. I will investigate the protein casein. Thanks so much.

We have learned that many dairy products that are available in North America today (cheese, yogourt, etc) have what is called modified milk ingredients, and this is an imported, less expensive ingredient for manufacturers than Canadian milk. Through these you can get the synthetic hormones that are mentioned in your article. Cows in Canada are not allowed by law to be given growth hormones, although it is allowed in the US and other countries. They are, however, allowed to be given antibiotics.

Also, modified milk ingredients can be a butter oil with a sugar concentration of up to 50% (source: Marketplace). This is another thing that makes the processed dairy products so bad, and would certainly have consequences, as they are not real foods.

If you search online, you can find many sources for recipes for making your own sour cream, cheese, cottage cheese (similar to store bought taste even), and so on. If you can't avoid the processed milk, and don't want to give dairy up, you can at least cut down on the junk you take in by making your own. It is very easy and saves money too. Raw milk is still superior if you can get it, though.

We milk a Jersey and would never give up doing so considering how wonderful the milk and cream are. I dream of getting a Guernsey too. We do not pasteurize.

I, without changing anything else in my diet or exercise, lost 6 lb. in one week when we switched from bought milk to raw. This is a testament, I believe, to the harmful effects of homogenization. My mom said that years ago, she noticed a similar change in the whole family as well when we got a cow.

We have read that cows naturally get their vitamin D from soaking up the sun. They then lick it off of their coats while grooming, and this goes into their milk. This makes us wonder if this vitamin is destroyed in pasteurization as well as they add it back in to store bought milk.

I appreciate your research and comments on your site. Keep up the good advice!

When young I had to milk two cows every AM and PM: Pet, a Guernsey-Jersey and Bossy, a Jersey - their names described their personalities. We had milk, cream, butter and buttermilk. We obtained the cream by pouring it off the refrigerated milk and could therefore regulate the amount of fat in the milk. I also had to churn the cream to butter - both sour butter and sweet butter.
Using the link provided by Dr. Kim I have e-mailed what I hope is a local provider.
Thanks for such a good article - it is truly appreciated.

Your many articles on all aspects of nutrition and welness are a joy to me and my wife. Your recent commentary on milk and dairy products, in particular, rings up a familiar tone within our family.

We have 2 boys (16 and 19) and they are both affected by the lactose in the milk. While our oldest son has no problem in digesting lactose-free milk of the organic kind, his sibling cannot tolerate lactose-free milk of any kind. Likewise, the highly processed cheese in the commercially available pizzas is always a major cause of concern as it creates powerful diarrhea and stomach aches.

My wife is from Uruguay and I am from Italy. Just like you with your family, we're proud of trying to expose our family to the joy of international travel in order to experience different cultures and different foods.

The moment we land in Italy (or France or anywhere in the UE), consumption of milk, gelato and local cheeses poses no threat to our kids' inability to process lactose and casein. What's more interesting is that the same happens in Uruguay, South America. No side effects from dairy consumption.

Upon further investigation I discovered that in these 2 countries there are very stringent laws which highly prevent the use of growth hormone in all milk producing animals. Furthermore, no additives and vitamines are ever added to the milk. There are only 2 types of milk one can purchase: Fresh milk which lasts up to a maximum of 3 days, and longer lasting milk which can last longer but not as long as our milk in Canada. In neither case, vitamins and other foreign agents are introduced into the milk.

So, in conclusion, it is not true that milk or cheese are not healthy. Attention must be given to the country of origin. In the case of milk, which can only be bought locally, we tend to buy either organic milk or organic soya without sugar.

As for cheese, we always buy aged cheese from either France, Italy, Switzerland, Spain or Greece and that makes for a very special addition to our dinners. Our kids love it and best of all, they get no side effects. We highly recommend it.

Dairy products are good for you!
Of course are good, but you should not drink or eat these product if you live in CANADA or U.S. Everybody knows that!(hormones and antibiotics)Germany buy the meat from Argentina, because they don't add poison staff...England never import meat from US, because they know that US add poison.....

I saw an interesting statement regarding allowing unpasturized dairy to be sold in our state. The person said, we put warnings on cigarettes, alcohol, and other products that are horrible for you, and sell them anyway. Why not put a warning on organic, unpasturized milk and allow it to be sold in the markets, and allow the buyer to choose whether or not they want to take the risk? What a good idea.

If the issue were really about health, this would already have happened. The truth is that Big Dairy wants you to keep buying their "milk", and the more states in which their lobbyists can keep it illegal, the higher profits they make.

The use of artificial growth hormones or hormones to increase lactation (RBST, BST, RGBH or any other artificial growth hormone) are illegal in Canada. They are legal in the United States, and much of the fear regarding hormones in milk is because we are often exposed to US media in Ontario.

No cow in Canada is allowed to be given these growth hormones and so no milk in Canada contains any of these hormones. The Canadian Dairy Farmers are one of the main lobbyists against allowing the use of growth hormones in Canada.

It is illegal to have antibiotics in milk in Canada.

Although the various Canadian organic trade associations have a philosophy that encourage organic farmers to limit the antibiotics given to cows, they also make provision for cases where the cow’s life is endangered, or when it would be inhumane not to treat the cows, for illnesses they may have, with antibiotics.

However, no milk in Canada contains antibiotics. Whether organic or non-organic, milk from a cow given antibiotics is discarded for a minimum of 2 days after the cow has finished its treatment. The amount of time a cow is taken out of the system, and the amount of antibiotic it is given is determined by a veterinarian, whether at an organic or non organic farm.

Milk is tested both at the farm on a selective basis, and again at the processor to ensure that no antibiotics are present in the milk.

Sigh.
Gary, don't bother.
I grew up on a cattle farm, many neighbours were dairy farmers specifically, and know how cattle and livestock are treated.
They aren't treated 'horrifically' like people on the internet and in the cities seem to think. When an animal develops an infection, it is separated from the others and treated. Once the antibiotics are out of its system and it is healthy once more, it is reintigrated with the rest of the herd.
It is my impression that people on the internet and in cities seem to think farmers are cruel, ignorant, and extremely uneducated.

1 - these are our animals, why would we treat them poorly? Do you treat your pets poorly? If so, then maybe that's where these misconceptions arise.

2 - it doesn't make sense business sense to mistreat your animals. Medication isn't cheap, so why neglect, 'overwork', or give your animals other medications that lead to infection or disease?
There are guidelines on when an animal can be milked/processed after receiving treatment for an illness, so no animal should be entering the food chain with these drugs in their systems.

Do I think dairy products are bad for you?
In certain circumstances, yes.

Obviously if your body cannot properly digest dairy, it shouldn't be consumed.
If you are morally objected to the use of meat/dairy - fill your boots, just be sure you are still injesting the proper vitamens and protiens.
Don't want your kids to eat meat/dairy - again, go for it. But don't stunt your child's growth or endanger their wellness simply out of a self righteous attitude. Ensure they are getting their calcium and protien from alternate sources.

Sigh.
Sorry for the rant, but I am tired of being accused of torturing animals by people on the internet just because they have no idea how a real farm works and only see images off of SPCA or PETA websites.

I think the issues people have are actually with factory farmed cows, not with private farmers...I wish we had nothing but private farming...what a different world it would be when it comes to health and humane treatment of animals...it's from factory farming that PETA and the SPCA are getting their photos, not private farms...

I agree with you overwhelmingly. However, I grew up on a smaller dairy farm and private farmers have a percentage of bad people too. They must have regulations concerning health and safety (As long as the regulators don't go nuts with nit picking and irrelevant requirements). Still, I agree with you because the bigger the factory farm the more money matters than people. This is also true of banks.

Gary,
I'm glad you personally knew neighboring dairy farmers in Canada that were conscientious, well-informed, hard working, well organized, and ethically driven dairy farmers.... that did the right thing.

I grew up on a dairy farm in the United States and it was quite different. Cow fecal matter and urine would get in milk pails (cows don't always have bowel and urinary releases when they are not standing in the milking stalls). Later when we got hoses and pipes to take the milk directly to the milk holding tank, the same problem still occurred because of various factors. But of course the milk was filtered. Bacterial levels were generally measured as low, but of course got almost to the regulatory rejection point a few times. Our neighbors who milked often had even worse situations. I saw a hired hand for one farmer show off by lifting the lid to the milk holding tank and spitting in it.

Of course today many huge dairy farms use illegal and green card Mexicans as their primary labor. I can only imagine what happens as some of these Mexican fellows have confided in me how abusive many of their employers are to them. I'm certain more than spit ends up in the milk holding tank!

So the solution is to of bust up the mega-dairies, hire local citizens or be selective in allowing citizenship to the best and most qualified Mexicans (So they can't be abused by employers who would then go broke because they can't run a business ethically or honestly), and allowed the public to purchase raw jersey or Guernsey milk that isn't regulated to death like a lot of things(we just want it safe and clean... right?)...

So Gary, I'm glad things are so hunky dory up on Canadian dairy farms despite the terrible interneters seeking to ruin it all...

Your comments regarding cow's milk are erroneous or lacking on several points:

1) Infants should ONLY be given HUMAN MOTHER'S MILK whether by the mother or by a wet nurse or purchased as some hospital birthing clinics do. Cow's milk (nor sheep nor goat nor ANY OTHER MILK—such as “formula”) is not suitable—nor safe—for an infant's nutritional requirements. When children are old enough to begin taking other foods, they are then old enough to begin taking dairy products from non-human sources as their digestion is more developed.

2) New-born infants require the "new milk" from their mothers—which is NOT milk—it is colostrum. Colostrum helps activate and enhance the infant's immune system after being parted from the mother due to birthing. This is why newborns are rested on the mother's chest so that they immediately begin suckling the colostrum from their mother. This also then stimulates the mother's production of the mother's milk that follows the colostrum. This sequence is ESSENTIAL to good health in the newborn and development of the newborn's immune system. (By the way, some societies have the men suckle the babies also—the infant's suckling action DOES stimulate milk production—even in men or non-lactating women.)

3) Many milk producers avoid the use of unsafe hormones and antibiotics in their dairy cattle (whether required to do so by any regulatory agency), and also avoid diluting the milk sent to market with WATER (a very bad practice considering the safety of most water sources—and it IS allowed by the USDA and the USFDA).

4) Pasteurization is, in today's society, a necessary practice for SOME people. Raw milk is always to be preferred in the presence of a well-established immune system and safe dairy practices. Even pasteurized dairy products contain beneficial nutrients and organisms (pasteurization usually takes place around 150* to 155* F—enough to destroy most unsafe organisms (but not all—there is still one organism that cannot be destroyed even by boiling at 212* F—unadvisable for any nourishing dairy milk product).

5) Homogenization is the remaining inadvisable practice (after adding WATER to the milk supply) for dairy milk production and can be avoided with the use of certain of the safe nutritive gums and saturated fatty acids for persons who do not find non-homogenized milk appetizing. My preference is for non-homogenized milk.

6) Certain breeds of dairy cattle require less homogenization than others and also have milk-fat and flavor differences. Fifty years ago in the USA dairy producers promoted the various breeds of cattle they used to produce milk, which then gave their customers a choice in their dairy breed preference. No-one in the USA today knows that WATER is added to the milk supply, let alone that the dairy breed influences the milk product outcome (along with feed, time of year, and so forth).

7) Cultured milk products (such as yoghurt and cheese and sour cream and buttermilk) and also CREAM and BUTTER are a necessary component of one's daily dairy intake. With today's calcium requirements alone (I cannot include my entire encyclopedia on nutrient information in this comment) most adults, pregnant and lactating women, and even children, require up to 3,200 mg calcium. This calcium requirement cannot be procured from pills (which cause kidney stones) nor from vegetables or meat (which do not have adequate calcium). For myself, this adds up to 1 quart of milk/day, 1 pint of yoghurt and sour cream, and 1/2 lb. cheese (unprocessed preferred).

8) In addition, culturing dairy products with beneficial bacteria or enzymes generates Vitamin K-2, an oil-soluble nutrient that has been under-valued and under-advertised in necessary and essential nutrients for good health. Vitamins K-1 and K-2 require FATS—like butter, palm and coconut oils, olive oil, soybean oil, canola oil—(as does calcium) for absorption and the Vitamin K's regulate blood clotting through the liver function. Calcium also requires citrus fruit for absorption and sun exposure for Vitamin D. There exists an important dynamic of Calcium, citrus fruits, and Vitamins A, D, and K-2. With higher Vitamin D exposure, one requires more Vitamin K-2, for example.

9) If one DOES NOT ingest adequate calcium from dairy products on a daily basis (that 3,200 mg per day) the body will steal the calcium from one's bones—it is THAT essential! Then you are prone to diseases due to: poor bone function (including the necessary marrow for immunity), the protective nature of calcium against pollution and radiation exposures, joint and bone degeneration resulting in bone and joint replacements, and more pre-disposed to pain (adequate calcium is necessary to inhibit pain and pain-generating disorders, along with cholesterol and saturated fats).

10) If one is dairy milk intolerant (such as lactose-intolerant) there could be several adverse health conditions at work, inclusive of gut infections, heavy metal exposures, impaired gut cilia, and other undiagnosed health conditions. These conditions require further investigation to rule out parasitic infection and pollutant exposures, proper medical treatment and restorative nutritional practices. Unfortunately today, with the poor nutritional advise disseminated by SOME medical practitioners, many people are avoiding red meats, pork, shellfish and sea food, eggs, saturated fats and other beneficial fats and oils (essential for absorption and adequate intake of Vitamins A, D, E, K-1, K-2), and cholesterol, lack adequate iodine intake (which one cannot procure from “iodized salt” and requires supplementation with potassium iodide as well).

11) Furthermore, with the poor health advise disseminated by SOME medical practitioners, many people are taking medications adverse to one’s health, such as cholesterol-lowering medications, blood pressure medications, blood thinning medications (read Coumadin and Warfarin), and diabetic medications. “Healthcare” and medication are supposed to be an INTERVENTION in an adverse health event—and NOT a daily lifestyle!

I am milk intolerant. My intolerance started at about 19 years. (I am now 61) It has progressed to the extent that i can not eat any cow product....milk, meat or other wise. I do live in the USA.
I switched from soy when Almond milk and Coconut milk became available. I love Almond milk, but right now i am using more Coconut milk. I use coconut oil for everything, including my night cream and in my hair the night before i will wash it. (Fantastic)
Anyway, to this discussion, Nobody has mentioned coconut milk as an alternative.

I've been getting my hands on raw dairy: milk, yogurt, cheese, cream cheese, cottage cheese, kefir, etc. I never had any issues with milk prior to consuming it in a raw state. However, I notice that I get extremely tired by late morning and early afternoon. Milk products make up my breakfast most days (e.g. protein shake with whey, cheese, yogurt with cream cheese).

I plan on eliminating it for a week or so to see what happens. Anybody have this experience? I love dairy products, but not if it's going to cause me to crash every day like this!

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The contents of this website are the opinions of Dr. Ben Kim unless otherwise noted. The information on this website is not intended as personalized medical advice and is not intended to replace the relationship that you have with your primary care provider. Any decisions you make with regard to your daily choices and medical treatments should be made with the help of a qualified health care provider.